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Basil Zucchini Summer Soup (Paleo, AIP, Whole 30)


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Ingredients

  • 3 cups of bone broth (chicken is more mild, but beef bone broth works as well
  • 3 medium zucchinis, peeled and roughly chopped
  • 1 large leek, chopped
  • 1/4 cup basil, roughly chopped
  • 3 tbsp olive oil
  • Juice of 1/4 lemon
  • 2 tsp sea salt

Instructions

  1. Set the instant pot to sauté and pour in 2 tbsp of olive oil
  2. Add the zucchini and sauté for 4-5 minutes
  3. Next, add in the leeks and basil and sauté for 2-3 minutes
  4. Turn the instant pot off sauté
  5. Pour in the bone broth, lemon juice, and season with salt
  6. Stir to combine
  7. Put the lid on the instant pot and set the vent to close
  8. Set it to manual, high pressure for 8 minutes
  9. Allow the pressure to release naturally and remove the lid when ready
  10. Either using an immersion blender or a high speed blender, puree the soup
  11. To serve, top the soup with more olive oil and fresh basil if desired
  12. NOTE : If using a stove top, follow all instructions above, and adjust cook time of the soup to 20-25 minutes or until vegetables are soft

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